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How to Cook Mayocoba Beans

author image Michelle Kerns
Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since 2008 and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis.
How to Cook Mayocoba Beans
How to Cook Mayocoba Beans

Mayocoba beans are medium-sized, ivory-colored beans native to South America. Also known as the Peruano, canario, maicoba or Mexican yellow bean, cooked mayocoba beans have a mild flavor and creamy texture that can be used as a substitute for pinto, cannellini or great northern beans in soups, stews, chili, salads or traditional Hispanic dishes. A 1/2-cup serving of the beans is low in fat, cholesterol-free and high in dietary fiber, protein and nutrients like iron. Canned mayocoba beans can contain a high concentration of sodium; cooking your own will allow you to control the sodium content as well as the finished beans' texture.

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Step 1

Place the dried mayocoba beans in a colander or strainer. Rinse the beans thoroughly under cool, running water, removing any stones, pieces of debris and discolored or broken beans.

Step 2

Put the beans in a large stockpot. Add enough cold water to cover the beans by 2 to 3 inches.

Step 3

Bring the water to a boil over high heat. Allow the bean and water mixture to boil for approximately two minutes.

Step 4

Turn off the heat. Put the stockpot's lid in place and let the beans sit, undisturbed, for two hours.

Step 5

Turn the heat back to high and bring the water to a boil. Reduce the heat so that the water is at a gentle simmer. Adjust the pot's lid so that it is not completely covering the pot.

Step 6

Use a spoon to remove a few mayocoba beans after 10 to 15 minutes and check them for tenderness. Continue to check the beans every 10 to 15 minutes until they've reached your desired tenderness.

Step 7

Drain the mayocoba beans. Use them or store them after they've cooled.

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